tailieunhanh - Lecture Introduction to management in the hospitality industry (10/E): Chapter 3 - Barrows, Powers, Reynolds

Chapter 3 - The restaurant business. In this chapter, you learned to: Compare insights from various scholarly articles, develop a clear purpose statement and research questions, make a case for your purpose statement and research questions, take notes in a manner useful to conducting a literature review. | The Restaurant Business Chapter 3 Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved THE RESTAURANT BUSINESS The word “restaurant” covers a broad range of types of operations The term “food service” is even more far reaching and will be more clearly defined in later chapters The most important thing for you to take away from this module is how different restaurant types are classified and characterized THE VARIED FIELD OF FOOD SERVICE Restaurants are those public places that specialize in the sale of prepared food for consumption on- or off- premise Sometimes, it is not even easy to discern what is and what is not a restaurant Restaurants (and the larger food service industry) represent an important part of North American society – for most of us it is an everyday activity Think of your last “restaurant occasion” Breakfast? Lunch? Dinner? Coffee? Snack? THE VARIED FIELD OF FOOD SERVICE Together, Americans spent over $550 billion in food service establishments in 2009, which is double the amount spent some 20 years ago That represents 48% of American’s “food dollar” (or food budget) This amount is expected to increase into the foreseeable future as Americans continue to seek convenience and activities that suit the typical lifestyles THE VARIED FIELD OF FOOD SERVICE There have been some recent “dips” in food service performance but overall the industry has shown steady growth for the last 10-15 years Some of the major trends that are occurring are increases in “off-premise” dining, new and emerging segments (such as “fast-casual”), and a blurring of the commercial and on-site sectors Overall, the industry continues to grow and is striving to meet consumers ongoing needs THE VARIED FIELD OF FOOD SERVICE Some segments of the industry with which you should be familiar include: Quick-service restaurants (QSR) Fast Casual Casual dining Fine dining Others include ice cream, coffee shops, food courts, etc. CLASSIFICATIONS In the next segment, we will classify | The Restaurant Business Chapter 3 Copyright © 2010 by John Wiley & Sons, Inc. All Rights Reserved THE RESTAURANT BUSINESS The word “restaurant” covers a broad range of types of operations The term “food service” is even more far reaching and will be more clearly defined in later chapters The most important thing for you to take away from this module is how different restaurant types are classified and characterized THE VARIED FIELD OF FOOD SERVICE Restaurants are those public places that specialize in the sale of prepared food for consumption on- or off- premise Sometimes, it is not even easy to discern what is and what is not a restaurant Restaurants (and the larger food service industry) represent an important part of North American society – for most of us it is an everyday activity Think of your last “restaurant occasion” Breakfast? Lunch? Dinner? Coffee? Snack? THE VARIED FIELD OF FOOD SERVICE Together, Americans spent over $550 billion in food service establishments in 2009, .

• Quản trị kinh doanh
• Hospitality industry
• Management in the hospitality industry
• Food service
• Service industry
• Hospitality careers
• Hospitality management
• Hospitality law
• The hospitality industry
• Hospitality managers
• Hospitality business structures
• Significant hospitality contracts
• Legally managing property
• Prevention philosophy
• Legal responsibilities
• Legally selecting employees